Refosco dal Peduncolo Rosso - Linea Classica
Grape Variety
Refosco dal Peduncolo Rosso 100% – DOC Friuli
Soils Profile
Composed of pebbles and stones, red clay rich in aluminium and iron oxides.
Vinification
The fermentation of the must with the skins takes place at controlled temperature.
Malolactic fermentation.
6 months aging in stainless steel tanks.
Tasting Profile
Deep garnet with purple tingers.
Fortbright, broad lingering, blackberry, cherry, forest floor, white pepper, slightly herbaceous.
Sturdy with lively tannins; wild and earthy; noticeable acidity.
Food Pairing
Roast, meats with rich sauces; game; spicy dishes.
Servingtemperature 16 -18 °C
We love it with:
MUSHROOM & SAUSAGE PASTA
Dry-fry the sausage meat in a non-stick pan for 8-10 mins until browned, breaking it up with a wooden spoon, then remove and set aside. Fry bacon and mushrooms for 5-8 mins until golden, return the sausage meat and keep warm.
Cook the pasta following pack instructions. Make the sauce by beating together the Parmesan, egg yolks, most of the parsley and the crème fraîche. When the pasta is cooked, drain, reserving a ladle of the cooking water.
Combine the pasta and meat mixture over a low heat and add the sauce. Season and quickly mix, adding a splash of cooking water if it’s a little thick. Spoon into bowls and eat with the extra Parmesan shavings and remaining parsley on top.
